ETHIOPIA KOKE

Tasting Notes: Peach Nectar, Black Tea, Elderflower 

Region - Yirgacheffe, Ethiopia

Process - Washed 

Varietal - Kurume, Dega, Wolisho

Altitude - 1800 masl

Imported by our good friends at Ally Coffee 

"The Koke station stands on the side of a hill, with coffee grown above and below the station. For the last three years, the Koke station managers have been separating out the higher elevation cherries for Ally, and the quality clearly shows. 96 small scale farmers provided cherries to Koke this harvest most of them multigenerational family farmers. 

Red cherry is picked and freshly sorted before pulping. Overripe and underripe cherries are removed by hand before processing. Coffees are de-pulped and allowed to ferment naturally for between 36-48 hours. Fermented coffee is washed with clean running water with a ph of 7.8, soaked in clean water, and dried in the sun on the washing station’s 106 raised beds for 18 days to retain 11.5% moisture." - provided by Ally Coffee 

Learn more about the Ethiopia Koke at www.allycoffee.com